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Crispy turnovers filled with seasoned ground beef, potatoes, and vegetables. These protein-packed, family-friendly snacks are freezer-friendly and perfect for meal prep or party appetizers.
Peel and dice the potato into small cubes, then boil in salted water for 5–7 minutes until just tender. Drain well and set aside.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and red bell pepper and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
Add ground beef to the skillet and cook over medium-high heat, breaking apart with a spatula, until browned and no longer pink, about 6 minutes.
Stir in tomato paste, ground cumin, smoked paprika, salt, and black pepper. Add diced boiled potato, chopped green olives, and chopped hard-boiled egg. Mix to combine and cook for another 2–3 minutes to meld flavors. Remove from heat and let filling cool slightly.
Lay empanada dough disks flat. Spoon a heaping tablespoon of filling onto each disk. Fold over, press edges to seal, and crimp with a fork.
Preheat oven to 400°F (200°C). Arrange empanadas on a parchment-lined baking sheet. Brush tops with olive oil. Bake for 22–25 minutes, or until golden brown and crisp. Cool 5 minutes before serving.
